Our Farming Communities
“With each chocolate bar, you support a Filipino farmer”
We go beyond “bean-to-bar” by involving ourselves in every step of the process. We work directly with over 5 cacao producing cooperatives and 50 individual farmers representing more than 1,000 families and 2,000 hectares of farm land.
We offer constant support to our cacao partners by teaching organic farming and business management fundamentals.
Our programs have empowered our farming partners to earn significantly more:
Top 20 Best Cacao Beans in the World
In October 2019 during the Salon du Chocolat in Paris, France the cacao beans of Mr. Jose Saguban, our farming partner and member of Paquibato Tree Developers Cooperative, was awarded by the Cocoa of Excellence as one of the top 20 best cacao beans out of the 223 samples coming from 55 countries. He is the first Filipino cacao farmer to win Top 20 Best Cacao from International Cacao Awards of Cocoa of Excellence.
We take the “bean-to-bar” concept further by understanding and involving ourselves in every step of the process.
At Auro, we directly purchase all of our cocoa beans from cacao farmers who share the same values. We are committed to building fair and sustainable partnerships that empower farmers to continuously improve both yield and quality.
Filipino farmers face a variety of issues in the current agricultural landscape in the country from lack of infrastructure to reliance on expensive inputs. To address these, we offer programs on organic farming methods, proper post-harvest practices, and farm business management to enable our cacao partners to make a positive impact to their communities. We celebrate the achievements of our farming partners by giving them and their communities improved visibility and recognition.
Better Quality, Better Price
With a mission to place the Philippines on the world cacao map, Auro Chocolate implements a unique pricing structure that offers significant premiums of 10 - 50% above the global market price to incentivize farmers to improve quality and cultivation of local heirloom cacao varieties.